Today’s consumer demand as well as the quality
requirements of industry ask for long shelf life and
food safety with highest priority. These qualities are
mainly controlled by intrinsic factors such as pH-
value, aw-value, ingredient, etc. and by extrinsic
factors, temperature, gas composition and pressure
during transport and storage.
It is generally agreed, that temperature is the most
important factor. Low temperatures slow down the
growth of microorganisms and enzyme activities and
therefore prolong the shelf life, quality and safety of
food.
Today, perishable products are transported over
longer distances due to the continued globalization.
Therefore a controlled cold chain becomes more and
more important.
Also consumption patterns are changing with the
increase of single households and the availability of
innovative in-house supply chains.
An accurate knowledge of the spoilage mechanism of
food is of high relevance. Shelf life studies and
predictive microbiology are becoming more and more
important.
Additionally new intelligent packaging and storage
systems are being developed which facilitate -besides
different
kinds
of
packaging
materials
-
the
implementation of new labels like time-temperature
indicators, gas indicators or freshness indicators.
These food labels enhance the possibility to control
quality, safety and shelf life from producer to
consumer.
The workshop will be organized by
•
Prof Dr. B. Petersen (Institute of Physiology,
Biochemistry and Hygiene of Animal, University
Bonn),
•
Prof. Dr. D. Haarer (Experimental Physics IV,
University Bayreuth),
•
Prof. Dr. B. Kunz (Institute of Food Technology,
University Bonn),
•
Prof. Dr. R. Stamminger (Appliance and
Household Technology, University Bonn)
•
P. Pastors (Institut für Frische- und
Lebensmittel-Logistik (FriLLog, Krefeld).
Location and information
The workshop will be held in Bonn in the “Uni Club”.
Rooms will be available in city hotels close to this
location. For detailed information, please call :
Prof. Dr. B. Petersen, Dr. J. Kreyenschmidt
IPBH, University Bonn, Katzenburgweg 7 - 9
D-53115 Bonn, Germany
Phone: +49 228 733886
E-mail: coldchain@uni-bonn.de
URL: www.iaph.uni-bonn.de/coldchain.htm
Payment from Germany:
Reason for Payment: PN 71620 / 28211 + name
Bank code: 38050000 SPK Bonn / Account no: 57695
Payment from foreign countries:
Reason for Payment: PN 71620 / 28211 + name
IBAN: DE 37 3805 0000 0000 057695 BIC: BONSDE33
30 €
60 €
Students
80 €
150 €
Institutes
130 €
250 €
Industry
One day
Two days
Food-Logistic
Monitoring freshness
Temperature control
Risk analysis
Food and drug safety
Consumer protection
Cold Chain-
Management
1st International Workshop
Bonn, Germany
BONN
8 – 9 December 2003
Background and objectives
Organization and costs
Invitation
Agenda
Tel.: +49-228-733886
+49-228-732057
Fax: +49-228-736515
coldchain@uni-bonn.de
